Katsudon Japanese Chicken or Pork Cutlet and Egg Rice Bowl Recipe

Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe

Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe

By Serious Eats
5 minutes

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Details
  • Servings:   1
  • Calories:   520
  • Protein:   36g
  •  
  • Fiber:   4g
  • Sugar:   14g
  • Carb Total:   35g
  •  
  • Trans Fat:   1g
  • Saturated:   8g
  • Fat Total:   22g
  •  
  • Dish:   main course
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Cuisine
  • japanese
Comments
Ingredients
  • 1/3 cup (80ml) dashi, or 1/3 cup (80ml) water mixed with 3/4 teaspoon Hondashi
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) sake
  • 2 teaspoons (8g) sugar
  • 2 teaspoons (10ml) mirin
  • 4 ounces thinly sliced yellow onion (115g; about 1/2 medium onion), optional
  • 1 leftover Japanese fried chicken or pork cutlet, cut crosswise into 1/2-inch strips
  • 2 large eggs
  • 2 scallions, white and light green parts only, thinly sliced, plus more for garnish
  • Steamed white or brown rice, for serving
Instructions

Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe serves 1 original recipe by Serious Eats.

View original preparation instructions

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